The Homemade Pantry, for sharing this recipe with us! Grab the book today on amazon.com
for 100 more incredible DIY pantry staples (um, like homemade poptarts. Yeah,
you read that right. Homemade poptarts
You’ve never tasted the gloriousness of graham crackers if
you’ve never made them yourself. Sure, the boxed kind works in a pinch. But
these babies are so good, you won’t wanna make your s’mores with anything else.
Whip up a batch and treat Mom to a seriously tasty homemade treat. Major thanks
to Alana Chernila, author of
Makes 45 to 50 2 x 3-inch crackers
1 cup all-purpose flour
¾ cup whole wheat flour
½ cup rye flour, plus additional for the counter
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ cup packed dark brown sugar
3 tablespoons cold unsalted butter, cut into 1-inch cubes
4 tablespoons shortening, cut into 1-inch cubes
4 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon granulated sugar
1. In the bowl of a stand mixer, combine the flours with the
salt, baking soda, baking powder, 1 teaspoon of the cinnamon, and the brown
sugar. Mix for 10 seconds using the paddle attachment, then add the butter and
shortening. Mix on medium speed for 30 seconds.
2. Combine the honey and vanilla with ¼ cup cold water in a
liquid measuring cup and stir to combine until the honey is mostly dissolved.
With the mixer running on medium- low speed, slowly pour the honey mixture into
the bowl, giving the mixture time to absorb the liquid. Continue to mix for
another 20 seconds, or until the dough comes together. It will still be
slightly crumbly. Push the dough into a ball, wrap it in waxed paper, and
refrigerate for at least 2 hours, and up to 3 days. (The dough can be wrapped
and frozen at this point.)
3. Take the dough out of the refrigerator about 20 minutes
before you are ready to bake. Preheat the oven to 350°F. Cut the dough in half,
and lay one half between two sheets of waxed paper dusted with rye flour. Roll
the dough as thin as you can get it, ideally 1⁄8 inch. It will still be
slightly crumbly, but just press it back together and keep rolling. Use your
pizza wheel, crinkle cutter, or knife to cut 2 × 3-inch rectangles. Use a
spatula to separate the rectangles from the waxed paper and set them on an
ungreased baking sheet. The crackers won’t spread, so they can be quite close.
Reroll any scraps and repeat—then repeat again with the second half of the
4. In the small
bowl, combine the remaining ½ teaspoon cinnamon with the granulated sugar.
Sprinkle the crackers with the cinnamon mixture and prick the dough several
times with a fork. Bake for 15 minutes, or until just starting to brown at the
edges. Cool on a wire rack. The crackers are great out of the oven, but their
flavor and texture improves the next day.
Store at room temperature in a covered container for
up to 10 days. You can keep unbaked dough wrapped in wax paper in the fridge
for three days before baking. In the freezer, dough can be wrapped in plastic
and placed in a freezer bag for four months; or, freeze baked crackers for four
months in a freezer bag.
Reprinted from the book The Homemade Pantry. Copyright © 2012 by Alana Chernila.
Photographs copyright © 2012 by Jennifer May. Published by Clarkson
Potter, a division of Random House, Inc.
BY ALANA CHERNILA ON 5/13/2012 12:00:00 AM
POSTED IN recipes, sweet treats, snack, healthy recipes, cookie, after school snacks, June/July 2012